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Modeled after a popular New York eatery, this creative technique transforms typically wasted external salad greens into an luxurious green “mayonnaise”. It’s an ingenious approach to reduce kitchen waste while producing something tasty and adaptable.

The Reason Use External Lettuce Leaves?

These external leaves serve as the plant’s protective packaging, shielding the tender inside leaves. While composting produce scraps is one fundamental zero-waste habit, discovering new uses for them is additionally impactful. Turning surplus food into fertile compost avoids landfill buildup, where they may emit greenhouse gases, which is a potent climate issue.

It’s rather innovative if you consider over it: produce decomposes and transforms into the ideal soil to nourish further crops, thus completing this loop and honoring the process of life.

Yet, with over thirty percent surplus food getting produced compared to needed, consuming valuable ingredients efficiently becomes crucial. Reducing waste not only conserves cash but also supports a more eco-friendly lifestyle.

This Green “Mayonnaise” Recipe

The adaptable formula works with any variety of lettuce and nuts. Through incorporating one whole egg, you eliminate any hassle to repurpose an extra egg white. This outcome is an creamy, rich sauce that works perfectly with salads, grilled vegetables, seared chicken, pasta, or rice.

Serves 2

For the Green Emulsion (Makes about 200 grams)

• 100g unsalted butter
• 50 grams external lettuce greens of two romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams shelled roasted nuts – light-colored nuts such as cashews help maintain the bright green, though any nuts will work
• One small entire egg

To Make the Side

• 2 romaine or butter lettuces, halved lengthways
• Cold-pressed olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful soft herbs (such as parsley), sprigs picked intact, stalks finely minced

Instructions

First making the emulsion. Heat the butter in one medium pot, add the outer salad leaves, cover and cook for about 60 seconds, mixing a couple times, till they have softened. Pour this mixture into a jug of an stick processor, add the nuts and whole egg, then blend until smooth. As necessary, incorporate extra seeds to get a thick consistency. Keep in an airtight container in the refrigerator for up to three days.

To assemble the salad, drizzle each gem portion with olive oil and lemon juice, then season liberally. Coat with one tight pattern of the herb emulsion, then top with the herbs. Place on 2 plates and serve immediately.